Zobrazeno 1 - 10 of 31 pro vyhledávání: '"Maria-Jose Motilva"'
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Akademický článek
Artificial intelligence to estimate wine volume from single-view images
Autor: Miriam Cobo, Ignacio Heredia, Fernando Aguilar, Lara Lloret Iglesias, Daniel García, Begoña Bartolomé, M. Victoria Moreno-Arribas, Silvia Yuste, Patricia Pérez-Matute, Maria-Jose Motilva
Publikováno v: Heliyon, Vol 8, Iss 9, Pp e10557- (2022)
In this paper, we present a method to determine the volume of wine in different types of glass liquid containers from a single-view image. The proposed model predicts red wine volume from a photograph of the glass containing the wine. Experimental re
Externí odkaz: https://doaj.org/article/811c3cf8046d42e09c504feee65d89cd
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3
Red-Fleshed Apples Rich in Anthocyanins and White-Fleshed Apples Modulate the Aorta and Heart Proteome in Hypercholesterolaemic Rats: The AppleCOR Study
Autor: Úrsula Catalán, Anna Pedret, Silvia Yuste, Laura Rubió, Carme Piñol, Berner Andrée Sandoval-Ramírez, Judit Companys, Elisabet Foguet, Pol Herrero, Núria Canela, Maria-Jose Motilva, Rosa Solà
Publikováno v: Nutrients; Volume 14; Issue 5; Pages: 1047
Digital.CSIC. Repositorio Institucional del CSIC
instname
Nutrients
Repositorio Abierto de la UdL
Universitad de Lleida
RIUR. Repositorio Institucional de la Universidad de La Rioja
The impact of a red-fleshed apple (RFA) rich in anthocyanins (ACNs), a white-fleshed apple (WFA) without ACNs, and an extract infusion from Aronia fruit (AI) equivalent in dose of cyanidin-3-O-galactoside (main ACN) as RFA was determined by the prote
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45e2e6bcaf1e4b571245220adcf0d8cc
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5
Functional implications of bound phenolic compounds and phenolics–food interaction: A review
Autor: Gabriele Rocchetti, Rosa Perez Gregorio, Jose M. Lorenzo, Francisco J. Barba, Paula García Oliveira, Miguel A. Prieto, Jesus Simal‐Gandara, Juana I. Mosele, Maria‐Jose Motilva, Merve Tomas, Vania Patrone, Esra Capanoglu, Luigi Lucini
Publikováno v: Rocchetti, Gabriele Gregorio, Rosa Perez Lorenzo Rodríguez, José Manuel Barba Orellana, Francisco José Oliveira, Paula García Prieto Lage, Miguel Ángel Simal Gandara, Jesús Mosele, Juana I. Motilva, María José Tomas, Merve Patrone, Vania Capanoglu, Esra Lucini, Luigi 2022 Functional implications of bound phenolic compounds and phenolics-food interaction : A review Comprehensive Reviews In Food Science And Food Safety 21 2 811 842
Sizeable scientific evidence indicates the health benefits related to phenolic compounds and dietary fiber. Various phenolic compounds-rich foods or ingredients are also rich in dietary fiber, and these two health components may interrelate via nonco
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d1c00197bdd223e1d183113792cd47c
http://hdl.handle.net/10807/197593
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7
Bioavailability of phenols from a phenol-enriched olive oil
Autor: Alba Macià, Maria-Paz Romero-Fabregat, Sara Fernández-Castillejo, Rosa SOLÀ, Manuel Suarez Recio, Maria-Jose Motilva, María José Motilva, Rosa Maria Valls, Giralt Montserrat
Publikováno v: RIUR. Repositorio Institucional de la Universidad de La Rioja
instname
Recercat. Dipósit de la Recerca de Catalunya
Repositorio Abierto de la UdL
Universitad de Lleida
Phenolic compounds are one of the main reasons behind the healthy properties of virgin olive oil (VOO). However, their daily intake from VOO is low compared with that obtained from other phenolic sources. Therefore, the intake of VOO enriched with it
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd215dca5fa98a6782557ecbd33ae0d7
https://doi.org/10.1017/s0007114511002200
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8
Stability of a phenol‐enriched olive oil during storage
Autor: Maria-Paz Romero-Fabregat, Manuel Suarez Recio, Maria-Jose Motilva, María José Motilva, Tomás Ramo
Publikováno v: European Journal of Lipid Science and Technology. 113:894-903
The use of an emulsifier to stabilize the phenolic compounds added in the preparation of an enriched olive oil was evaluated. Two emulsifiers, lecithin and monoglyceride, were studied. The results showed lecithin to be the most convenient, due to the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::53375e5c9df6d451b5440fc6b05c0151
https://doi.org/10.1002/ejlt.201000432
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9
Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil
Autor: Alba Macià, Maria-Paz Romero-Fabregat, Manuel Suarez Recio, Maria-Jose Motilva, María José Motilva
Publikováno v: Journal of Chromatography A. 1214:90-99
An improved liquid chromatography (LC) tandem mass spectrometry (MS/MS) method has been developed for the determination of phenolic compounds (phenyl alcohols, phenyl acids, secoiridoid derivatives, lignans and flavonoids) in virgin olive oil. The us
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0746a1113e9858c51022283fe654ba4
https://doi.org/10.1016/j.chroma.2008.10.098
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10
Recent advances in biologically active compounds in herbs and spices: a review of the most effective antioxidant and anti-inflammatory active principles
Autor: Maria-Paz Romero-Fabregat, Maria-Jose Motilva, María José Motilva, Laura Rubió
Publikováno v: Critical reviews in food science and nutrition. 53(9)
Spices, like vegetables, fruit, and medicinal herbs, are known to possess a variety of antioxidant effects and other biological activities. Phenolic compounds in these plant materials are closely associated with their antioxidant activity, which is m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::700d1bd927df2ce119b4b1294944c683
https://pubmed.ncbi.nlm.nih.gov/23768186
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